Roasted Parsnip and Apple Soup
Apples tame the pungent parsnips in this fall soup. Parsnips are best eaten after they have been through a frost. The natural starch turns to sugar and the pung
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at jamiegeller.com.
Cooking tools:
- Immersion blender
- Blender
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Pot
- Stove
- Spoon
Ingredients
- 4 medium parsnips (peeled and sliced)
- 2 crisp apples (peeled, cored and coarsely chopped)
- 3 medium shallots (coarsely chopped)
- 2 leeks (white parts only, sliced)
- 1 whole head of garlic (sliced in half to reveal the cloves)
- 3 Yukon gold potatoes (peeled and coarsely chopped)
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- ¼ cup white wine
- 10 cups chicken or vegetable broth
- Thyme sprigs
- Garnish: dried apple chips
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roasted Apple & Parsnip Soup
usaapples.ca
Honey Roasted Apple & Parsnip Soup
tasteofnovascotia.com
Parsnip Apple Soup Recipe | Co+op
grocery.coop
Roasted Parsnip, Butter Bean and Apple Soup
goodeatings.com
Roasted Parsnip & Apple Soup
cleanplates.com
Parsnip and Apple Soup Recipe
olivemagazine.com
Roasted Parsnip and Pear Soup Recipe: How to Make It
tasteofhome.com
Parsnip & Apple Soup
breakingmatzo.com